fr

• Curry Leaves and Pepper Kulambu

• 

• Ingredients:

• Curry Leaves – 1cup full

• Red chilly – 7

• Bengal gram – 2tbsp

• Urad dal – 11/2tsp

• Coriander seeds – 1tbsp

• Peppercorns – 1tbsp

• Jeera – 1/2tsp

• Turmeric powder – 1/2tsp

• Hing – small pinch or 1/2tsp

• Tamarind – small lemon size

• Garlic Cloves – 20

• Salt – As required

• Gingerly oil – 5tbsp

• Seasoning:

• Mustard seeds – 1tsp

• Cumin seeds – 1tsp

• Procedure:

•  

• 
  

•  

• Add 1/2tsp oil to the kadai and roast all the
  ingredients one by one (not together) and set aside.

•  

• Add one cup of water to tamarind and
  extract the tamarind juice.

• Now take a mixer jar, add the roasted
  peppercorns, Redchillies, Bengal gram, Uraddal, Coriander seeds, Cumin seeds,
  Hing and Curry leaves.

• Add little water and make it into a coarse
  paste.

•  

• Heat 4tbsp oil in a kadai, season with mustard
  and cumin seeds; once the cumin seeds splutter add the garlic cloves and sauté
  till the garlic shrinks.

• 

• Now mix turmeric powder, tamarind extract to the
  ground paste and add it to the kadai.

• Mix well, add required salt and keep the flame
  low.

• Let it boil for 12 to 15 minutes; stir
  continuously to avoid sticking of the gravy to the bottom.

• At the end of 15 minutes, oil starts separating
  and now switch off the flame.

• 

• Serve Hot with steamed Rice and
  Papad.

• Note:

• 1. Garlic Use heavy bottomed kadai to make this
  kulambu to avoid burning of the recipe.

• 2. Can be used for two days even without
  refrigeration.

• 3. This kulambu will require more oil; hence
  don’t reduce the quantity of oil.

• 4. Garlic can be avoided as per your taste.Good
  for digestion. Fresh curry leaves gives a heavenly flavor, so try to
  get fresh bunch.